So why special order these scallops? You might be familiar with the delicate subtleties of terroir, where the soil and environment of a given environment can influence the taste of the food grown there. A similar idea applies to ocean filter feeders, like oysters and scallops: changes in the sea result in a different flavor profile known by shellfish fans as “merroir.”

However, it’s difficult to get a true sense of a scallop’s specific merroir when it’s part of the traditional thousand-pound load that industrial boats pull up in U.S. waters, where a variety of provenances, and therefore flavor profiles, might be tossed together.

Fortunately, Maine-based Togue Brawn of Downeast Dayboat has come to the rescue. Highlighting small-catch sustainable harvesting practices, Downeast limit their seasonal daily scallop harvest from their local Cape Elizabeth waters. Thanks to their short trips and smaller loads, the scallops aren’t waterlogged from days on ice: they’re shipped immediately to arrive fresh and full of flavor within 24 hours of landing.

As Brawn mentioned, “Maine waters create tasty seafood,” so lobsters and scallops are natural edible partners. With tastes ranging from “floral,” to “gamey,” you are sure to find a delectable scallop merroir to remember at this upcoming pop-up.

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